Noodles and seasonings: alkaline water surface, ginger, garlic, soy sauce, oil chili pepper, pepper powder, pepper oil, sesame oil, pickled mustard tuber, chicken powder, chopped green onion, lard and meat: minced pork, onion, Yibin bean sprouts, ginger, soy sauce, soy sauce, pepper powder and chicken powder. Add a little soy sauce and stir well. Add a little pepper powder and stir well. You can cook more meat and put it in the refrigerator to eat small noodles several times. The noodles are almost cooked, and the vegetables we like are put in. We Chongqing people generally like rattan vegetables (tongxin vegetables), pea tips, lettuce leaves, cabbage leaves, etc. We stir them up with the noodles and put them in a noodle bowl, and a bowl of hot, delicious and spicy noodles is ready.

Ingredients: water surface, water spinach, peanuts, cooked rapeseed oil, minced garlic, chili oil, monosodium glutamate, pepper powder, lard, chicken essence, Jiang Mo, chives, bean sprouts, soy sauce and sesame oil. Chongqing Noodles are made of noodles with alkaline water, broth, lettuce and salt, monosodium glutamate, soy sauce, chopped green onion, Jiang Shui, garlic water, red oil, chili pepper and cauliflower. It is exquisite to eat all the delicious girls. Mix 500 grams of flour, 5 grams of salt and 2 grams of alkali with water 150 grams, put them in a rolling machine to make noodles with a width of 0.3 mm and a thickness of 0.3 mm, put them in a pot with boiling water, add a proper amount of lettuce after boiling, order some water, and then take them out.

Sprinkle with crispy soybeans (my previous question and answer article has detailed operations) and then sprinkle with chopped green onion. 800g of dried pepper, 20g of peanut, 20g of sesame10g, 30g of ginger, 90g of scallion, 3000g of rapeseed oil, 40g of coriander, 0g of star anise10g, 5g of fragrant fruit15g, 5g of tsaoko15g, 3g of angelica dahurica, etc.

Pour rapeseed oil into a pot and heat it to 150℃, then pour ginger, scallion, coriander, star anise, fragrant fruit, tsaoko, angelica dahurica, fragrant leaves, groundsel, citronella and long pepper into the pot, stir-fry until the scallion turns golden, and take out all the residues.